It is autumn here already. Where does the time go?!
Although the cooler season has officially begun, the sunshine, the plethora of fruit and the warm days that summer bring are still lingering.
Which means I have no choice but to make the most of the last of the summer bounty by baking with it! And what better way to celebrate summer fruit than to throw it all on top of a coconut panna cotta tart?
I’ve chosen raspberries and mango here, as they’re fruits that I miss long into winter. But you can use whatever you have on hand! Fresh lychees and blackberries would be wonderful.
The colours of this dessert are so vibrant and summery. The tart berries and juicy mango go beautifully with the coconut, too. It’s like an cocktail, only edible.
What better way to farewell (or even welcome!) summer than this? X
- FOR THE TART BASE
- ½ cup plain flour
- ½ cup self raising flour
- ½ cup brown sugar, packed
- 1 cup dessicated coconut
- 125g unsalted butter, melted (4.5 oz, 9 tbsp)
- ½ tsp salt
- FOR THE PANNA COTTA
- 3 leaves gold strength gelatin (or 1¼ tsp powdered gelatin)
- 270ml can coconut milk (10 oz)
- 70g caster (superfine) sugar (5 tbsp)
- 400ml heavy cream (1½ cups)
- Pinch of salt
- FOR THE TOPPING
- Flaked coconut
- Mango, cubed
- Preheat the oven to 180 C (350 F) and butter an 9 inch round tart tin with removable bottom.
- To make the coconut tart base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl.
- Press evenly into the sides and base of the tin. Bake for 15 - 12 minutes, until golden and slightly puffed. Set aside to cool completely and then refrigerate until required.
- To make the panna cotta, fill a medium bowl with cold water and place the gelatin leaves inside to bloom (soften). If you're using powdered gelatin, pour 2½ tbsp water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb.
- Pour the coconut milk and sugar into a saucepan and stir until the sugar dissolves.
- Add the cream and salt and put the saucepan over a low heat.
- Cook until it is just under the boil (when bubbles start to appear around the edges).
- Remove the pan from the heat. Squeeze the gelatin leaves to remove the excess water and add to the cream mixture, stirring until the leaves dissolve. If you're using powdered gelatin, add the mixture and gently whisk it in until it dissolves.
- Set the mixture aside to cool down to room temperature for an hour or so, then pour it into the chilled tart shell.
- Refrigerate until set, at least four hours, preferably overnight.
- To decorate the tart, sprinkle with a little flaked coconut and top with the mango and raspberries.
- Serves 10-12. Keep refrigerated.
- Happy baking!